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Re: Roman Cheese - Marcus Mummius - 09-04-2007
Mmmm I will try this out.
What about the taste of the vinegar cheese didn't you like, Aurelia?
Can someone clarify the word 'muslin'?
Kind regards,
Jef
Re: Roman Cheese - Aurelia - 09-04-2007
When I made the vinegar cheese, I just thought it was bitter. I didn't experiment with different types of vinegar, though.
Muslin is a thin cotton fabric. Cheesecloth is perfect for this purpose too, a much looser weave than muslin, more like a gauze, but made for the job.
Re: Roman Cheese - Marcus Mummius - 09-05-2007
Quote:When I made the vinegar cheese, I just thought it was bitter. I didn't experiment with different types of vinegar, though.
Muslin is a thin cotton fabric. Cheesecloth is perfect for this purpose too, a much looser weave than muslin, more like a gauze, but made for the job.
Thanks!
I will try to find some cheesecloth then. I have no idea were to look for it though
Vale
Re: Roman Cheese - Correus - 09-05-2007
Um...while I do like the idea of the lemon juice, it really needs to be pointed out that the Romans did'nt have lemons until the mid to late 3rd century. So if your wanting to be 'period' you will have to choose your battles.
Re: Roman Cheese - Marcus Mummius - 09-05-2007
I personaly like bitter better than sour so I'll go for the vinegar 8)
Re: Roman Cheese - Aurelia - 09-05-2007
Quote:the Romans did'nt have lemons until the mid to late 3rd century.
Yeah, it was a choice between authenticity and eat-ability for me! Like you say, pick your battles..
Re: Roman Cheese - Marcus Mummius - 09-05-2007
How long should one wait until you can eat such fresh made cheese? How long can you keep it?
Mmm I'm getting hungry now.
Vale,
Re: Roman Cheese - M. Demetrius - 09-05-2007
We've made some of that. Can't keep it very long. People generally eat it at once. :lol:
If kept cool and dry, though, it can be kept for quite a while, especially if it's sealed up in wax. Years, maybe. Mold on the outside isn't harmful. Just scrape it off if you don't like the taste.
The whey, the part of the milk that you don't use for this (which is basically mozzarella) can be used to make ricotta. And dogs and cats love it, too. I tried it. Didn't like it much.
Re: Roman Cheese - Aurelia - 09-05-2007
I usually let the cheese drain overnight, then start munching on it for breakfast the next day.
When you're wondering what to do with the whey, in addition to ricotta, you can make Mesost or Gjetost, a dark and caramelly cheese.
Re: Roman Cheese - Marcus Mummius - 09-05-2007
I know so little about this! :lol:
When you say you let the cheese drain overnight, what do you mean exactly?
Thanks for the great info, both of you!
Vale,
Jef
Re: Roman Cheese - Aurelia - 09-05-2007
Salve!
It's very easy! Here's how I make cheese:
1. Heat one half gallon of whole milk (not to boiling, but hot.) Remove from the heat source.
2. Add vinegar or lemon juice. The milk should begin to curdle right away, but a bit of gentle stirring will encourage it.
3. Pour the milk mixture through cheesecloth (I usually line a collander with cheesecloth and set it over a bowl to catch the whey.)
4. Let this sit for awhile, until most of the whey has drained. After an hour or so, I usually tap the cheese with my finger to see how solid it is.
5. When most of the whey has drained off and the cheese is fairly solid (like fresh mozzarella), I often gather the edges of the cheesecloth in my fist (so the cheese itself forms a ball) and twist the cloth to tighten around the cheese ball. This drains off additional whey.
6. You can press the cheese into a mold at this point, if you want, and chill overnight.
Sorry I don't have any pictures to go with this! But I am craving fresh cheese now. Maybe I'll take some photos next time I make it.
Re: Roman Cheese - Lochinvar - 09-05-2007
Dear Aurelia,
Have some glory, laud and honour, och (Scottish noise which buys you some time in a conversation), just because..... :wink:
Re: Roman Cheese - Lochinvar - 09-05-2007
Cripes, this thread'll either wreck me poor old heart :wink: , or my arteries :roll:
It's just as well the Romans didn't make chocolate, unless some out there knows better
.......
Re: Roman Cheese - Aurelia - 09-05-2007
Quote:...och (Scottish noise which buys you some time in a conversation)
Thank you! I especially need the och!
It's true - if we find out that the Romans made chocolate, it will change my whole life..
Re: Roman Cheese - Marcus Mummius - 09-05-2007
Laudes from me too, Aurelia. I will try it out one of the following days.
How much vinegar should one add? And when would you add extra stuff like spices?
Kind regards,
Jef